Thursday, 31 March 2011

Cous cous salad with beetroot and goat's cheese (3 colours)

Orange - juice of 1 large
Water - 100 ml
Cous cous - 140 g
Cooked beetroots - 4 small (~230 g), chopped into quarters or eighths
Goats cheese - 64 g, chopped
Walnuts - 25 g, chopped into large pieces
Spinach - 2 handfuls (~40 g)

1) Place the cous cous in a large pyrex bowl.
2) Heat the orange juice with the water in a small pan. When it begins to boil remove from the heat and pour over the cous cous. Leave for 5 minutes and then fluff up with a fork.
3) Mix the other ingredients into the cous cous and serve warm or cold. Serves 2.

Monday, 21 March 2011

Three bean chilli hotpot (3 colours)

Dried black beans - 140 g
Dried cannellini beans - 140 g
Dried pinto beans - 140 g
Olive oil - 1 tbsp
Onion - 1 large, finely chopped
Red peppers - 2, chopped
Garlic - 3 cloves, finely chopped
Cumin seeds - 0.5 tsp
Ground coriander - 1 tsp
Dried oregano - 1 tsp
Chilli powder - 1 tsp
Tomato puree - 3 tbsp
Chopped tomatoes - 800 g
Sugar - 1 tsp
Vegetable stock - 500 ml

1) Drain the beans, rinse and put in separate saucepans. Cover generously with water and bring to the boil. Boil rapidly for 10-15 minutes and then reduce the heat and simmer for 45 minutes. Drain and set aside.
2) Heat the olive oil in a large saucepan. Fry the onion and peppers for 5 minutes until softened. Add the garlic, cumin seeds, ground coriander, oregano and stir well. Cook for a further 2 minutes and then add the chilli powder and tomato puree and stir.
3) Add the chopped tomatoes, beans, sugar and stock and bring to the boil. Reduce the heat and simmer for 45 minutes, stirring occasionally.
4) Serve with quinoa or rice, soured cream and cheese. Serves 6.

Saturday, 5 March 2011

Butternut squash and apple soup (2 colours)

This soup is so tasty. The apple really complements the butternut squash.

Olive oil - 2 tbsp
Butternut squash - 1 large, halved and deseeded
Onions - 2 large
Granny smith apples - 2 large
Garlic - 3 cloves
Mild chilli powder
Vegetable stock - 1 litre

1) Place the squash, cut-side up in a large roasting tin. Brush with 1 tbsp of olive oil and bake at 190°C for 90 minutes.
2) Peel, core and quarter the apples. Peel and quarter the onions. Add to the roasting tin with the whole garlic cloves and drizzle over the remaining oil. Sprinkle a little chilli pepper over all the fruit and vegetables (including the squash).
3) Roast for 30-40 minutes, stirring regularly until the vegetables are all soft and beginning to brown.
4) Scoop the flesh from the squash and place half in a food processor with the onion, garlic, apple and stock. Process (in batches if necessary) and serve hot. Serves 4-6.